Amish Baked Apple Dumplings with Caramel Sauce

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If you’re craving a cozy dessert that tastes like fall in every bite, this Amish Apple Dumpling recipe is the perfect dish.

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Tender apples wrapped in flaky pastry, baked until golden brown, then drizzled with warm buttery caramel. Yes, it’s as good as it sounds. These are old-fashioned apple dumplings with a grown-up twist on caramel apples.

• Prep Time:​ 30 minutes
• Bake Time:​ 50-60 minutes
• Rest Time:​ 15 minutes
• Total Time:​ 1 hour and 45 minutes
• Servings:​ 4
• Prep Level:​ Beginner +

Ingredient Notes

• The Kind of Apples: The best apples are firm, sweet-tart varieties like Honeycrisp, Pink Lady, or Granny Smith apples. They hold their shape well during the baking process.
• Pie Dough:  Whether you go with homemade dough or grab a store-bought pie crust, either one gets the job done.
• Brown Sugar: Dark brown sugar has a deeper molasses flavor. Light brown or white sugar can be used in a pinch.
• Caramel Sauce: Make your sauce if you’re feeling ambitious, or keep it simple with a good-quality store-bought one.
• Apple Cider Vinegar: Used in the caramel sauce to prevent crystallization. The vinegar also contributes a subtle, slightly sweet, and fruity flavor that complements the caramel’s richness. 

Step-by-Step Instructions

• Peel and core the fresh apples. Make sure to leave some of the core intact at the bottom of the apple to keep the filling inside.
• Preheat the oven and lightly spray a 2-quart baking dish with non-stick cooking spray.

• Unroll each piecrust on a lightly floured surface. Use parchment paper for easy handling. Cut each piecrust in half, and roll each half into a round disk.
• Use a plate or cake pan as a template, and cut four exact circles.

• Transfer the cored apples to a shallow dish.
• Fill each apple center with brown sugar.
• Divide the butter into four equal parts and press it into the brown sugar.

• Place an apple in the center of a pastry circle. Repeat with the remaining apples.
• ​Evenly sprinkle the ground cinnamon over the top of the apples.

• In a small bowl, lightly beat the egg. Brush the edges of the dough with a small amount of the beaten egg.
• Bring the pastry up around the apple, folding and pinching the sides and top to seal. Repeat with the remaining apples and pastry shells.
• Place the dumplings in the prepared baking dish. Brush the apple dumplings evenly with the remaining egg.

• Bake uncovered until the pastry is light brown and the apples are tender. Let cool for 15 minutes.
• While the dumplings are cooling, prepare the caramel sauce. Bring the sauce and apple cider vinegar to a boil.  Reduce the heat to a simmer and cook until it slightly thickens. 
• Spoon the sauce over the warm apple dumplings and serve.

See the recipe card below for complete measurements and baking times.

Laura Belle’s Tips

1. Peel and core carefully – Use a sharp paring knife, apple corer, or a small melon baller to remove the core without cutting all the way through. This helps hold the filling inside the apple.
2. Roll the pastry dough evenly – If it’s too thick, it won’t bake all the way, and if it’s too thin, it may tear. Aim for about 1/4-inch thickness.
3. Brush with egg wash – For a golden, bakery-style finish, brush the outside of the pastry with a beaten egg before baking.
4. Check doneness – Use a long wooden or metal skewer to pierce the apple, which should be tender.
5. Let them cool – The apples are super hot straight out of the oven. Letting them rest for 10-15 minutes helps the flavors settle and makes them easier to serve.

Serving Ideas

• Fresh and warm – These are best served while they are still warm from the oven, while the pastry is golden, flaky, and the apples are soft and steamy. Spoon caramel sauce over the top of the dumplings for a decadent finish.
• Add a scoop of vanilla ice cream or whipped cream – The ice cream melts into the caramel and pastry, making every bite delicious. Whipped cream adds a light and fluffy flavor.
• Sprinkle with chopped nuts​ – Toasted pecans or walnuts add crunch and a little rustic flair.
• For brunch or dessert – These dumplings are a warm fall dessert, but they also make a wonderful brunch treat on special occasions and holiday mornings.

Storing

Let the dumplings cool completely, then store them in an airtight container in the fridge for up to 4 days. If you’ve already added the caramel sauce, it may thicken in the fridge; completely normal.

Reheating

​The best method is in the oven. Place the dumplings in a baking dish, cover loosely with foil, and warm at 350°F (175°C) for about 15 minutes or until heated through.

You can microwave for a quick fix. Heat a single dumpling on a microwave-safe plate, and heat for 30-45 seconds, or until warm. The crust will soften a little, but it’s still delicious.

Reheat caramel sauce separately – If using store-bought or homemade caramel, warm it gently in a saucepan or microwave with a splash of apple cider or milk to loosen it up before drizzling.

Miz Helen's Country Cottage

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Yield: 4

Amish Baked Apple Dumplings with Caramel Sauce

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Tender apples wrapped in flaky pastry, baked until golden brown, then drizzled with warm buttery caramel. Yes, it's as good as it sounds. These are old-fashioned apple dumplings with a grown-up twist on caramel apples.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 15 minutes

Total Time 1 hour 45 minutes

Ingredients

• 1 package of refrigerated unbaked piecrust – (2 crusts)
• 4 small round apples (6-7 ounces each) – Honeycrisp, Pink Lady, Gala, or Granny Smith
• 1/3 cup packed brown sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon ground cinnamon
• 1 egg at room temperature – lightly beaten
• Non-stick cooking spray
• 3/4 cup good-quality salted caramel sauce
• 2 tablespoons of apple cider vinegar

Instructions

1. Using a vegetable peeler, a sharp paring knife, or an apple corer, peel and core the fresh apples. Make sure to leave some of the core intact at the bottom of the apple to keep the filling inside.
2. Preheat the oven to 375°F. Lightly spray a 2-quart baking dish with non-stick cooking spray.
3. Unroll each piecrust on a lightly floured surface. Use parchment paper for easy handling. Cut each piecrust in half, and roll each half into a round disk about 8 inches in diameter and 1/4-inch thick.
4. Use an 8-inch plate or cake pan as a template, and cut four exact circles.
5. ​Place the cored apples in a shallow dish.
6. Fill each apple center with brown sugar.
7. Divide the butter into four equal parts and press it into the brown sugar.
8. Place an apple in the center of a pastry circle. Repeat with the remaining apples.
9. ​Evenly sprinkle the ground cinnamon over the top of the apples.
10. In a small bowl, lightly beat the egg.
11. Brush the edges of the dough with a small amount of the beaten egg.
12. Bring the pastry up around the apple, folding and pinching the sides and top to seal. Repeat with the remaining apples and pastry shells.
13. Place the dumplings in the prepared baking dish. Brush the apple dumplings evenly with the remaining egg.
14. Bake uncovered for 50-60 minutes or until the pastry is golden brown and the apples are tender.
15. Let cool for 15 minutes.
16. While the dumplings are cooling, prepare the caramel sauce. In a small saucepan, bring the sauce and apple cider vinegar to a boil, stirring a few times. Reduce the heat to a simmer and cook for about 5 minutes, until it slightly thickens. 
17. Spoon the sauce over the warm apple dumplings and serve.

Notes

Helpful Equipment

• Sharp paring knife
• Vegetable/fruit peeler
• Apple corer or melon baller
• Rolling pin
• 8-inch plate
• 2-quart baking dish
• Small sauce pan

Tips

• Peel and core the apples carefully, leaving the bottom intact. 
• Brush with egg wash for a golden finish.
• Check the doneness of the apples by piercing with a skewer. You want the apples to be tender.
• Let the dumplings cool for 15 minutes for the best serving results.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 417Total Fat: 17gSaturated Fat: 2gUnsaturated Fat: 16gCholesterol: 37mgSodium: 162mgCarbohydrates: 66gFiber: 5gSugar: 55gProtein: 2g

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